Patti LaBelle’s Famous Macaroni and Cheese Recipe

Patti LaBelle’s Famous Macaroni and Cheese – If you’re looking for the ultimate comfort food, look no further than Patti LaBelle’s Macaroni and Cheese recipe. This soulful and creamy dish is sure to satisfy any cheese lover’s cravings. Patti’s recipe has been a staple in her family for generations, and it’s easy to see why. This macaroni and cheese recipe is simple to make, but the combination of different cheeses and seasonings takes it to the next level. It’s the perfect dish for any occasion, whether you’re looking for a side dish for your holiday dinner or a comforting meal on a rainy day.

My family and I love Patti LaBelle’s macaroni and cheese recipe. It has become a tradition in our household to make this dish every holiday season. I remember the first time I made it, and my husband couldn’t get enough of it. He loved the combination of different cheeses, and the seasoning salt and fresh ground pepper added the perfect amount of flavor. Now, we make this recipe all the time, and it has become a family favorite. We even make it for our friends, and they always ask for the recipe. Patti’s recipe is truly a masterpiece, and it’s easy to see why it’s a fan favorite.

Why This Recipe Is Worth Making?

• This recipe uses a combination of four different types of cheese, including Velveeta, which creates a creamy and velvety texture.
• The addition of half-and-half adds an extra layer of creaminess, making this dish the ultimate comfort food.
• The recipe is simple to make and can be customized to your liking by adding your favorite seasonings or toppings.
• This macaroni and cheese recipe is perfect for any occasion, from holiday dinners to everyday meals.

Ingredients:

• 1 tablespoon vegetable oil (15 ml)
• 1 lb. macaroni (454 g)
• 8 tablespoons butter (113 g)
• 1 tablespoon butter (14 g)
• 1/2 cup muenster cheese, shredded (57 g)
• 1/2 cup mild cheddar cheese, shredded (57 g)
• 1/2 cup sharp cheddar cheese, shredded (57 g)
• 1/2 cup Monterey jack cheese, shredded (57 g)
• 2 cups half-and-half (480 ml)
• 8 ounces Velveeta cheese, cubed (226 g)
• 2 eggs, lightly beaten
• 1/4 teaspoon seasoning salt (1.25 g)
• 1/8 teaspoon fresh ground pepper (0.63 g)

Directions:

Preheat your oven to 350°F (175°C).

Lightly butter a deep 2 1/2 quart (2.4 liters) baking dish and set aside.

Bring a large pot of water to a boil and add 1 tablespoon of vegetable oil.

Add the macaroni to the boiling water and cook for about 7 minutes or until it’s somewhat tender.

Drain the macaroni well and return it to the pot.

In a small saucepan, melt 8 tablespoons of butter.

Stir the melted butter into the macaroni.

In a large bowl, combine all of the shredded cheeses.

To the macaroni, add 1 1/2 cups of shredded cheeses, half-and-half, cubed Velveeta cheese, beaten eggs, and seasoned salt and pepper.

Mix everything together until well combined.

Transfer the mixture to the prepared casserole dish and sprinkle the remaining 1/2 cup of shredded cheese on top.

Dot the top with the remaining tablespoon of butter.

Bake in the preheated oven for 30-35 minutes or until the edges are golden brown and bubbly.

Remove from the oven and let it cool for a few minutes before serving hot.

Enjoy your delicious Patti LaBelle’s Macaroni and Cheese!

Notes:

• This recipe can be easily customized by using different types of cheese or adding additional ingredients like bacon, breadcrumbs, or diced ham.
• To make this recipe vegetarian, simply omit the seasoning salt and use a vegetarian substitute for Velveeta cheese.
• If you don’t have half-and-half, you can use a combination of milk and heavy cream instead.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

In conclusion, Patti LaBelle’s macaroni and cheese is a classic and delicious comfort food that is sure to please. With its rich and creamy cheese sauce and perfectly cooked pasta, this dish is a favorite for many families and gatherings. The combination of muenster, cheddar, and Monterey jack cheeses creates a flavor that is both bold and satisfying. Whether you’re looking for a crowd-pleasing dish for a potluck or a comforting meal for your family, this recipe is a great choice. So, don’t hesitate to give it a try and experience the magic of Patti LaBelle’s macaroni and cheese for yourself!

FAQ

Can I make this recipe ahead of time?

Yes, you can prepare the macaroni and cheese up to a day in advance and store it in the refrigerator until ready to bake. When you’re ready to bake, simply remove it from the refrigerator and let it sit at room temperature for about 30 minutes before baking.

Can I freeze this recipe?

Yes, you can freeze this recipe. To freeze, let the baked macaroni and cheese cool completely, then cover it tightly with plastic wrap and aluminum foil before placing it in the freezer. When you’re ready to serve, let it thaw in the refrigerator overnight before reheating in the oven.

Can I substitute other types of cheese?

Yes, you can substitute any cheese you like. Just keep in mind that the flavor and texture of the macaroni and cheese may be different depending on the cheese you choose.

How can I make this recipe healthier?

You can make this recipe healthier by using reduced-fat cheese, skim milk, and a lower-fat substitute for Velveeta cheese. You can also add vegetables like broccoli, spinach, or mushrooms to increase the nutritional value.

Patti LaBelle's Famous Macaroni and Cheese

Sacrlett

This soulful and creamy dish is sure to satisfy any cheese lover's cravings. Patti's recipe has been a staple in her family for generations, and it's easy to see why.

Print Recipe Pin Recipe

Total Time 50 minutes mins

Course Dinner

Cuisine American

Servings 8

Ingredients

  

• 1 tablespoon vegetable oil 15 ml
• 1 lb. macaroni 454 g
• 8 tablespoons butter 113 g
• 1 tablespoon butter 14 g
• 1/2 cup muenster cheese shredded (57 g)
• 1/2 cup mild cheddar cheese shredded (57 g)
• 1/2 cup sharp cheddar cheese shredded (57 g)
• 1/2 cup Monterey jack cheese shredded (57 g)
• 2 cups half-and-half 480 ml
• 8 ounces Velveeta cheese cubed (226 g)
• 2 eggs lightly beaten
• 1/4 teaspoon seasoning salt 1.25 g
• 1/8 teaspoon fresh ground pepper 0.63 g

Instructions

 

• Preheat your oven to 350°F (175°C).
• Lightly butter a deep 2 1/2 quart (2.4 liters) baking dish and set aside.
• Bring a large pot of water to a boil and add 1 tablespoon of vegetable oil.
• Add the macaroni to the boiling water and cook for about 7 minutes or until it's somewhat tender.
• Drain the macaroni well and return it to the pot.
• In a small saucepan, melt 8 tablespoons of butter.
• Stir the melted butter into the macaroni.
• In a large bowl, combine all of the shredded cheeses.
• To the macaroni, add 1 1/2 cups of shredded cheeses, half-and-half, cubed Velveeta cheese, beaten eggs, and seasoned salt and pepper.
• Mix everything together until well combined.
• Transfer the mixture to the prepared casserole dish and sprinkle the remaining 1/2 cup of shredded cheese on top.
• Dot the top with the remaining tablespoon of butter.
• Bake in the preheated oven for 30-35 minutes or until the edges are golden brown and bubbly.
• Remove from the oven and let it cool for a few minutes before serving hot.
• Enjoy your delicious Patti LaBelle's Macaroni and Cheese!

Notes

This recipe can be easily customized by using different types of cheese or adding additional ingredients like bacon, breadcrumbs, or diced ham.

To make this recipe vegetarian, simply omit the seasoning salt and use a vegetarian substitute for Velveeta cheese.

If you don't have half-and-half, you can use a combination of milk and heavy cream instead.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Keyword Patti LaBelle's Famous Macaroni and Cheese